- Cut the mushrooms into strips.
- Brown an onion in a saucepan with a butter/olive oil mixture.
- Add half the mushrooms and deglaze with broth. Leave to simmer.
- Add olive oil, butter and rice to a new saucepan. Stir until it becomes translucent.
- Deglaze with a glass of white wine. Keep stirring so the rice doesn’t stick and let the alcohol reduce.
- Pour a ladle of broth and continue to stir until the rice is completely absorbed. Repeat until cooked.
- Melt some butter and olive oil in a frying pan just before the end.
- Brown the minced shallot in the pan and add the garlic.
- Pan-fry the rest of the mushrooms and add the arugula, lovage, Parmesan and pepper at the end of cooking.
